This Kielbasa and Cabbage Soup is a rustic, comforting dish featuring smoky Polish sausage, sweet green cabbage, and tender potatoes all simmered in a flavorful broth. It’s deeply satisfying, loaded with simple ingredients, and ideal for cool days or when you crave something hearty, wholesome, and fuss-free.
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Yields6 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins
1tbspolive oil or butter
12ozkielbasa sausage, sliced into rounds
1small onion, diced
2clovesgarlic, minced
4cupschopped green cabbage (about ½ small head)
2medium potatoes, peeled and diced (Yukon Gold or red)
1carrot, sliced
5cupschicken or vegetable broth
1tspcaraway seeds (optional, for traditional flavor)
Salt and black pepper, to taste
1tbspapple cider vinegar or lemon juice
Fresh dill or parsley, chopped (for garnish)
Sauté the Kielbasa
1
In a large soup pot, heat olive oil over medium heat.
Add sliced kielbasa and cook until browned on both sides (about 5–6 minutes).
Remove sausage with a slotted spoon and set aside, leaving the rendered fat.
Build the Flavor Base
2
Add onion and sauté for 3–4 minutes until soft.
Stir in garlic and cook another minute until fragrant.
Simmer the Soup
3
Add cabbage, potatoes, and carrot. Stir to combine.
Pour in broth, add caraway seeds (if using), and bring to a boil.
Reduce heat, cover, and simmer for 20–25 minutes until vegetables are tender.
Finish the Soup
4
Return the kielbasa to the pot and warm through (about 5 minutes).
Add vinegar or lemon juice for brightness.
Taste and season with salt and pepper as needed.
Serve
5
Ladle into bowls and top with fresh herbs.
Serve with rye bread, sour cream, or a dollop of mustard if desired.
Pairing Suggestions
6
Rye or pumpernickel toast with butter or mustard
A crisp lager or chilled dry Riesling
Great with a side of sauerkraut or pickled beets
Ingredients
1tbspolive oil or butter
12ozkielbasa sausage, sliced into rounds
1small onion, diced
2clovesgarlic, minced
4cupschopped green cabbage (about ½ small head)
2medium potatoes, peeled and diced (Yukon Gold or red)
1carrot, sliced
5cupschicken or vegetable broth
1tspcaraway seeds (optional, for traditional flavor)
Salt and black pepper, to taste
1tbspapple cider vinegar or lemon juice
Fresh dill or parsley, chopped (for garnish)
Directions
Sauté the Kielbasa
1
In a large soup pot, heat olive oil over medium heat.
Add sliced kielbasa and cook until browned on both sides (about 5–6 minutes).
Remove sausage with a slotted spoon and set aside, leaving the rendered fat.
Build the Flavor Base
2
Add onion and sauté for 3–4 minutes until soft.
Stir in garlic and cook another minute until fragrant.
Simmer the Soup
3
Add cabbage, potatoes, and carrot. Stir to combine.
Pour in broth, add caraway seeds (if using), and bring to a boil.
Reduce heat, cover, and simmer for 20–25 minutes until vegetables are tender.
Finish the Soup
4
Return the kielbasa to the pot and warm through (about 5 minutes).
Add vinegar or lemon juice for brightness.
Taste and season with salt and pepper as needed.
Serve
5
Ladle into bowls and top with fresh herbs.
Serve with rye bread, sour cream, or a dollop of mustard if desired.
